480ml double cream
1 vanilla bean, sliced lengthwise and seeds scraped out (or 1 teaspoon. vanilla extract)
8 egg yolks
140g FAGE Total, FAGE Total 2%, or FAGE Total 0%
2 tablespoon brown sugar
- Preheat the oven to Gas Mark 3.
- Crème Brûlée: In a medium saucepan over medium heat, whisk to combine cream and vanilla bean seeds. Heat, stirring frequently, until mixture is hot but not boiling. Take off the heat. Whisk in vanilla extract, if using.
- In a medium mixing bowl, whisk egg yolks and sugar until smooth. Whisk in the hot cream to combine. Whisk in FAGE Total.
- Strain through a fine mesh sieve and divide the mixture between individual oven-safe ramekins. Place ramekins in a deep baking pan or roasting pan and add hot, not boiling, water to come halfway up the sides of the ramekins.
- Bake for 30–40 minutes or until the very centre of the custards jiggles when shaken. The edges should be set.
- Remove ramekins from the water bath and let cool completely on a rack. Cover and refrigerate until chilled, at least 2 hours or up to 3 days.
Just before serving, sprinkle the surface of each custard with brown sugar, then use a kitchen torch to melt it. Hold the flame above the surface of each custard. Slowly rotate to melt and colour the sugar as evenly as possible. Alternatively, preheat the grill. Arrange the custards on a baking sheetgrill. Broil until the sugar melts and bubbles, turning the pan and/or moving the custards around if some brown more quickly than others.
- To Serve: Serve immediately garnished with raspberries.